chops or small pieces of turkey, around 1 pound. Turkey
- Red onions, medium-sized 2.
- Roma tomatoes, medium-sized, 2.
- Ginger-garlic paste, 1 teaspoon.
- Turmeric powder, ¼ teaspoon.
- Chili powder, 2 teaspoons.
- Coriander powder, 4 teaspoons.
- Fennel seeds, ½ teaspoon.
- Curry leaves, 1 spring.
- Chopped cilantro, ½ cup.
- Salt as per taste.
Clean the turkey and if needed, it cut be cut into small bite-size pieces. Dice the onions and tomatoes finely. Take a pressure cooker or pressure pan and a tablespoon of oil. When the oil is hot add the fennel seeds and fry them for a few seconds. Add the diced onions and curry leaves and sauté for a few minutes until the onions turn brown. Then add the tomatoes and ginger-garlic paste and keep sautéing for a few more minutes until everything is blended. Add the powders along with the turkey and add water just enough to cover everything. Pressure cook for up to 3-4 whistles (or after 2 whistle, lower the flame and let it simmer for 15 minutes) and switch off the stove to let the pressure down. If pressure cooker is not used, the gravy can be cooked under medium flame for 15-20 minutes until the turkey is cooked. Remove the lid and let the gravy simmer for a few more minutes without covering the pan. Garnish with chopped cilantro and serve hot with idlis, dosas, rice, or chapathis.